Description
This recipe for Soft & Chewy Matcha White Chocolate Chip Cookies combines the earthy flavor of matcha powder with the sweetness of white chocolate chips. Made with gluten-free flour, these cookies have a delightful chewy texture and vibrant green color, perfect for a unique twist on a classic treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup + 2 tbsp gluten free all-purpose flour, with xanthan gum
- 1 tbsp matcha powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Add-ins
- 1/2 cup white chocolate chips, or semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar together in a large bowl until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture, and continue beating until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, matcha powder, baking soda, and sea salt to evenly distribute the matcha and leavening agents.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients and beat on low speed until the dough is almost fully combined, avoiding overmixing to maintain softness.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough using a spatula, ensuring they are evenly distributed without breaking the chips.
- Shape the Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place each ball on the prepared baking sheet spaced about 2 inches apart to allow room for spreading. Optionally add a heart sprinkle on top for decoration.
- Bake the Cookies: Bake in the preheated oven for 13 minutes or until the edges turn golden but the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer carefully to a wire rack using a spatula to cool completely. They will be fragile when warm but will firm up as they cool.
Notes
- Matcha can dull quickly in the oven, especially if baked too long or using lower-grade powder; remove the cookies as soon as the edges set to maintain bright color and smooth flavor.
- Chilling the dough for about 20 minutes before baking helps the cookies hold their shape better, especially in warm kitchens.
- Sift matcha with dry ingredients to prevent clumping and achieve a uniform green color.
- Use butter that is soft but not melted to prevent overly thin cookies.
- Try my Cassava Flour Chocolate Chip Cookies for a texture comparison.
- Store cookies in an airtight container at room temperature for up to one week; they stay soft and chewy, with matcha flavor deepening the next day.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
